![]() ![]() I loved it and haven’t had broccoli soup in years. My local grocery was out of leaks so I used scallions and added a couple small potatoes for texture. I used fresh fennel instead of seeds so mine fennel was the right amount. The cashew cream does add a velvety texture and rich flavor. I’d make this again as an immunity booster but not a crowd pleaser. I used half the fennel seed and garlic and it’s still largely washed out with tannins and alliums. Make sure you're using a broth you really like (I've been on a Better than Bouillon kick)Ĭashew cream definitely saves this soup. I'm surprised this one has a relatively low rating - I thought it was well-balanced! I am a fan of fennel though, and I did add some extra garlic. I would really appreciate you posting nutrition information with recipes I haven’t tried this yet, but sounds delicious Top with a few dill sprigs and season with pepper. (If the soup is no longer hot, you can return it to the pot and reheat gently before serving.) Step 6ĭivide soup among bowls and drizzle with remaining cashew cream. Working in batches if needed, transfer broccoli mixture to a blender or food processor and add salt, ¼ cup dill, and ½ cup cashew cream. Bring to a boil and cook until broccoli is tender, 8–10 minutes. ![]() Cover pot with a lid, setting it slightly askew to allow steam to escape (this will help the broccoli maintain its vibrant green color). Add broccoli and broth and increase heat to medium-high. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Cook leek, stirring often and reducing heat if needed to avoid leek taking on any color, until softened slightly, about 2 minutes. Heat oil in a large Dutch oven or other heavy pot over medium. If your broccoli has a long stem, peel tough outer layer, then slice stem ¼" thick. Add garlic, oil, salt, and ½ cup water and purée until smooth.Ĭut broccoli into 1" florets. Step 2ĭrain cashews and transfer to a blender (preferably high-speed) or food processor. Add cashews and let sit until tender, 30–60 minutes. Bring a large saucepan of water to a boil, then remove from heat.
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